6% Retained Water

[r2 builders]

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• r2 builders
• Dec 16, 2016

I have a 6lb 1/2 Turkey breast that I will be smoking this Sunday. I will be brining, injecting and using a rub.
The package says it may have "6% retained water" Does this mean it has been brined already?

 

[forluvofsmoke]

They're typically injected with broth with a machine that hits it with a hundred or so needles...small volume injections, but a lot of them.

According to the label that would translate to 0.39lbs/6.24oz of injection solution remaining. You brine may need to have an elevated salt content and some extra time to do much good,  but an injection will bulk it up a bit more and carry with it the flavor of your herbs and spices.

Just remember, water evaporation from the meat is part of the normal cooking process, and the more interior moisture the longer it takes to evaporate and the longer it takes to reach finished temps. That is part of the reason why the stall/plateau can get lengthy with some meats.

Eric

 

[r2 builders]

Thanks Eric.
Information much appreciated!

 

[forluvofsmoke]

You're most welcome! Oh, I forgot to mention, but you may have already thought of this: if you brine or inject with high salt solution you may want a no-salt dry rub...there will be enough salt to go around with out any in the rub.

Eric

 

[migraine]

I just went through the same with some chicken breasts from Smart and Final.   They said " water added" but when I did my cooking they tasted too salty and an off-flavor.  I did a quick pan fry on a unseasoned, small piece and you could taste the salt

.Best advice I can give is to try the same quick fry on a small chunk.  Better safe than sorry.

-Brian

 

[r2 builders]

How the Turkey turned out.

The Meat: 6lb 1/2 Turkey Breast.
The Smoker: Masterbuit 30" 2 door propane Smoker.
ThermoPro dual probe digital.
The Wood: Apple chunks.
The Recipe: Used the "Slaughterhouse" recipes for the Brine, the Injection and the Spritz.
Brined overnight.
The Rub: SPOG (minus the salt)
Ambient temperature 61f
Smoker temp: 332f, IT 59f
1:21pm: bird in the smoker.
Wood: 4 chunks.
2:21pm: Q temp 350f. IT 93f.
Spritzed.
2:45pm: tented bird with foil.
3:20pm: Q temp 303f, IT 143f.
4:20pm: IT 175f removed bird.
On the cutting board tented.

The bird was quite moist and tasted good.
The only comment on the taste is I could taste the herbs a little to much.

Thanks to all for the info.

Pics attached

R2

20161218_133502.jpg

• r2 builders
• Dec 19, 2016

20161218_163519.jpg

• r2 builders
• Dec 19, 2016

 

[forluvofsmoke]

Lookin' GOOD!!!

First try with new recipes and/or methods is a learning experience. If the herbs are too strong in the finished product you can reduce the amount of injection a bit, or reduce the amount of herbs in the solution. The brine can be modified as well.

Eric

 

[r2 builders]

Thanks Eric,
I figured next time I would back off the herbs a bit.
I was going all in on brining, injecting, rub and spritzing just to see how it turned out.
So I have some good data for next time.

r2